Description
Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection. Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.
Ingredients
- 1 pound zucchini - about 2 medium zucchini cut in 1/2 moon slices
- 1 red bell pepper, chopped in one inch bite-sized pieces
- 8 ounces cremini mushrooms, cut in half or quarter depending on size
- 1 red onion, sliced in 1/4 inch wedges
- 1 pint cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 8 ounces dry pasta (we used rigatoni)
- 1/4- 1/2 teaspoon red pepper flakes
- 6 cloves garlic, chopped fine or grated (1/4-1/3 cup)
- 1 tablespoon fresh rosemary, finely chopped (Optional)
- 1 lemon zested and juiced
- salt to taste
- black pepper to taste
- 1/2 cup fresh basil leaves torn
- 1/2 cup pecorino cheese or parmesan cheese, grated
Instructions
- Preheat oven to 425°F.
- Prep. Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet.
- Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.
- Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.
- Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.
- Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.
- Garnish. Top with pecorino cheese, basil, and optional pine nuts.
Notes
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese,
Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).
Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!
For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 6.4 g
- Sodium: 281.6 mg
- Fat: 15.4 g
- Saturated Fat: 4.7 g
- Carbohydrates: 40.8 g
- Fiber: 3.5 g
- Protein: 13.4 g
- Cholesterol: 19.7 mg
